Photo: Iain Bagwell
YieldsServes 2
AuthorCharity Ferreira

With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.

How to Make It

Step 1
1

Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.

Step 2
2

Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.

Ingredients

 10 brussels sprouts
 1 1/2 teaspoons lemon juice
 1/4 teaspoon kosher salt
 1/4 teaspoon turbinado sugar
 2 cups Saffron Tomato Chickpeas
 2 1/2 cups Freekeh with Parsley and Onions
 6 tablespoons yogurt
 4 teaspoons extra-virgin olive oil
  Fine sea salt to taste
  About 1/2 tsp. dukkah, store-bought or homemade

Directions

Step 1
1

Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.

Step 2
2

Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.

Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts